3 heads of garlic
1 large white onion
1 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. Mexican dried oregano
½ tsp. ground cloves
½ tsp. ground cinnamon
½ tsp. ground allspice
1 tbsp. Mexican chocolate, chopped
¼ cup canola oil
3 pounds venison stew meat
2 quarts beef broth
2 cups Round Barn Vineyard Red (or a dry red wine)
¼ cup sherry vinegar
2 cups crushed tomatoes
¼ cup chopped chives
¼ cup chopped mint
Set the garlic heads and the white onion on a grill over high heat. Cook for about 10 minutes, letting the onion and garlic skins char off. The garlic and onions should be well-charred. Remove from the grill, and when cool, remove the remaining skin from the garlic and onion.
Roughly chop two garlic heads and place them in a food processor along with the chili powder, cumin, oregano, cloves, allspice, cinnamon, and chocolate. Puree into a fine paste.
In a large lidded pot, heat the canola oil. add the venison and brown well, about 20 minutes. You may have to do this in batches if the pan is crowded. Roughly chop the charred white onion and remaining garlic head and add them to the pot. Deglaze the pan with the red wine and scrape up any browned bits on the bottom of the pan. Add the beef broth, sherry vinegar, and 4 tablespoons of the spice mixture. Salt and pepper to taste and bring to a simmer. Cook until the venison is tender, about 1 ½ to 2 hours. stir in the chives and mint during the last few minutes of cooking and serve.
